Mediterranean Vegetable Combo With Warm Grapefruit... |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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A tailgate must! Dressing is made with grapefruit juice and the veggies sit in the dressing overnight. It has terrific flavors and is quite filling. My mom's answer to the three bean salad. Ingredients:
3/4 cup of salad oil, divided |
3 cloves of garlic minced |
1/2 lb of sliced mushrooms |
1 3/4 cups of fresh grapefuit juice |
1/2 cup of catsup (yes catsup) |
1 teaspoon of sugar |
2 teaspoons of salt |
2 tbsp of mustard (yes mustard) |
3 dashes of tabasco |
1 green pepper, diced in fairly large chunks |
2 large carrots, peeled and cut in julienne strips |
2 ribs of celery, cut in diagonal pieces |
1 can of drained chick peas |
1 can of artichoke hearts, drained |
1 tomato cut in wedges (i use a cup of cherry tomatoes instead) |
2 cups of cauliflowerets |
8 scallions diced |
Directions:
1. Heat scant 3 tbsp of oil in heavy skillet, add garlic and mushrooms and cook briefly. Add remaining oil, grapefruit juice, catsup, sugar, salt, mustard, tabasco and heat to just below boiling.
2. Place all the remining ingredients in a large glass bowl.
3. Pour hot marinade over the vegetables. Cover and marinate in the refrigerator for 12 hours or more. Stir occasionally.
4. Drain and serve.
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